cookie butter cupcakes


Cookie butter, Biscoff, Speculoos – three different names for one dangerously addicting spread. For the uninitiated, think cinnamon-spiced shortbread cookies ground into a smooth and creamy paste, like peanut butter. With notes of gingerbread, cinnamon, and caramel, you can’t go wrong with a jar of cookie butter (though you will certainly be tempted to attack it with a spoon!). If you love cookie butter as much as I do, these are your cupcakes – infused with layer upon layer of the wondrous Belgian creation, you’ll have a hard time eating just one.

I spiced up the fluffy vanilla cupcakes with crushed butter almond thin cookies, and couldn’t resist adding a hidden pocket of cookie butter that caramelizes in the oven – you’re welcome! Top these off with a lush cookie butter buttercream, and you’ll find yourself with one satisfying cupcake.

Cookie Butter Cupcakes
1 3/4 cups cake flour*
6 butter almond thins (approx 1 ounce), pulsed
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, softened
1 cup sugar
2 large egg yolks, at room temperature
1 tsp vanilla extract
1/4 cup plain fat-free yogurt
1 cup low-fat buttermilk
3 large egg whites, at room temperature
1/4 tsp cream of tartar
1/4 cup cookie butter

Cookie Butter Buttercream
6 Tbsp unsalted butter, at room temperature
6 Tbsp cookie butter
3 cups powdered sugar
3 to 4 Tbsp low-fat milk
6 butter almond thins, broken

Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups; coat lightly with nonstick spray. Whisk together cake flour, pulsed almond thins, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until fluffy. Add egg yolks, 1 at a time, and beat until combined; beat in vanilla. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined. Add yogurt and buttermilk; finish with remaining flour mixture.

Using an electric hand mixer with clean and dry beaters, beat egg whites and cream of tartar in a clean bowl at high speed until stiff peaks form. Using a spatula, carefully fold egg whites into the cake batter in 2 additions. Divide half the batter evenly between cups; top with 1/2 teaspoon cookie butter. Spoon remaining batter evenly into cups and bake for 18 minutes, until cupcakes are golden and a toothpick inserted in the center comes out clean. Cool for 2 minutes in pans on a wire rack, then carefully remove from pans and place them on the wire rack to cool completely.

To make buttercream, beat butter and cookie butter in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; gradually add powdered sugar and beat until smooth. Add milk and beat on medium speed until airy. Fit a pastry bag with a large round tip and pipe a spiral onto each cupcake; top with a piece of almond thin. Store leftover cupcakes in an airtight container in the refrigerator up to 2 days. Bring to room temperature before serving.

*Make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Yield – 24 cupcakes (serving size: 1 cupcake)
Calories – 225
Carbs – 35

  1. I recognized my favorite cookies in the pictures! 😀 I buy those often because I love the crunchy texture. These cupcakes look amazing! Cookie butter buttercream? You must be teasing us with this delicious flavor… I hope I wasn’t the only one who never tried biscoff yet. But just now I found out that biscoff is also called cookie butter, and it’s in Trader Joes too?? What? I’m going tomorrow anyway so I’ll have to check it out! Love your cupcake pictures – so cute!

  2. I am awed! Magnificent little cakes to welcome fall! It’s on the way, I can feel it in the air. The leaves have begun dropping from the gigantic liquid ambers that frame our neighborhood. Enchanting cupcakes, a splendid post!

  3. Um, wow, I don’t even know if I have words for these cupcakes! I love how deliciously nutty they sound! I don’t know if I have seen those almond thins anywhere, but what a cute idea to top these cupcakes!

  4. Such pretty little cupcakes. I love the surprise center and the gorgeous frosting. Perfect sweet pick me up for the beginning of the week;)

  5. A center of Biscoff? Oh, my, these must taste amazing! Beautiful, too!

    PS…I was inspired by your brown butter scones and made my version to share on a guest post that will go up tonight. They were SO good!!!

  6. I have been meaning to comment on your gorgeous cupcakes!!! Sorry I haven’t stopped by in a bit, been crazy busy:-) Seriously, these cupcakes are so pretty, and HOLY CATS they look delicious! Hugs, Terra

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